If you’re a fan of both cheese and smoked food, then you’ll be happy to know that it’s easy to smoke cheese at home using an electric smoker. Smoking cheese gives it a unique flavor that pairs well with a variety of other foods, making it a great addition to any meal.
In this article, we’ll give you a step-by-step guide on how to smoke cheese in an electric smoker. We’ll also provide some tips on what type of cheese to use and more.
So if you’re ready to learn how to smoke cheese like a pro, read on!
You can also check our articles on Easy to Make Smoked Ham Recipe, How to Choose Electric Heating Element for Smoker, Soaking Wood Chips for Electric Smokers – Required or Not, How to Make Masterbuilt Smoker Pork Butt, Electric Smoker Wood Chips: All You Need to Know, and How to Make Masterbuilt Smoked Turkey.
What is Smoked Cheese?
Smoked cheese is, quite simply, cheese that has been flavored by smoke. It’s a type of artisan cheese that has become increasingly popular in recent years thanks to its unique flavor profile.
Smoked cheese is made by exposing the cheese to smoke from burning wood chips. This imparts a smoky flavor to the cheese, as well as a slightly yellow or orange color. The longer the cheese is smoked, the more intense the flavor will be.
What is Cold Smoking?
When most people think of smoking meat, they envision hot smokers where the meat is cooked through with indirect heat. However, it’s also possible to cold smoke meat (or cheese) using an electric smoker.
Cold smoking requires lower temperatures and shorter smoking times than hot smoking, but the end result is just as delicious. Plus, since the cheese isn’t exposed to direct heat, it’s less likely to melt or become overcooked.
How to Choose the Right Cheese for Cold Smoking?
Not all cheeses are created equal, and some are better suited for cold smoking than others. Harder cheeses like Cheddar and Swiss are good candidates for smoking because they have less moisture content and are less likely to melt during the smoking process.
Softer cheeses like Brie or Camembert can also be smoked, but they may not hold up as well and may require a shorter smoking time. When in doubt, ask your local cheesemonger for recommendations on which types of cheese are best suited for smoking.
Best Cheese to Smoke
Now that you know how to smoke cheese and what type of cheese works best for smoking, it’s time to choose your favorite! Here are some of our top picks for the best cheese to smoke at home:
Cheddar
A classic choice for smoked cheese, Cheddar has a sharp flavor that pairs well with crackers or bread. Try using aged Cheddar for the best results.
Swiss
Another great option for smoked cheese lovers, Swiss has a nutty flavor that goes well with fruit or charcuterie. Try pairing it with pears or Prosciutto for a truly delicious experience!
Gouda
Gouda is a versatile type of cheese that can be enjoyed by both young and old. For smoking, we recommend using an aged Gouda for the best flavor profile.
Brie
A soft type of cheese, Brie is delicious when cold smoked and pairs well with crusty bread or crackers. Just be sure not to smoke it for too long, so it doesn’t become overcooked!
How to Smoke Cheese?
Now that you know what type of cheese to smoke, it’s time to get started! Here’s everything you need to know about how to cold smoke cheese in a electric smoker:
Before we get started, there are a few things you’ll need:
– A good quality electric smoker
– A metal grilling tray
– Cheesecloth
– Some dry wood chips (hickory or apple wood work well)
– The cheese of your choice (we recommend Cheddar, Brie, or Gouda)
Now that you have everything you need, let’s get started.
Step One: Prepare your Electric Smoker
The first thing you need to do is prepare your smoker. Most electric smokers come with instructions on how to do this. Once your smoker is all set up, turn it on and set it to low heat—you don’t want the temperature to get too high, or you’ll end up with burnt cheese.
Step Two: Make your Cheesecloth Packets
Once your smoker is up to temperature, it’s time to prepare your cheesecloth packets. Cut the cheesecloth into 12-inch squares, and then place a few pieces of dry wood chips onto each square. Make sure not to overdo it—you don’t want your cheese to be overpowered by smoke.
Step Three: Place the Cheese on the Grill Tray
Now it’s time to place your cheese onto the grill tray. You can smoke multiple types of cheese at once or just stick to one variety. If you’re smoking more than one type of cheese, we recommend labeling each block so you can keep track of the different flavors.
Step Four: Place the Grill Tray in the Smoker
Once your cheese is all set, it’s time to place the grill tray into the smoker. Make sure the cheese is not touching the sides or bottom of the smoker, as this could cause it to become overcooked.
Step Five: Smoke the Cheese for 1-2 Hours
Now all you need to do is let your cheese smoke! We recommend smoking it for 1-2 hours, but you can experiment with different smoking times to find the flavor you like best.
Step Six: Remove the Cheese from the Smoker
Once your cheese is done smoking, remove it from the smoker and let it cool to room temperature. You can then enjoy it immediately or store it in an airtight container in the fridge for later.
Smoking Cheese Electric Smoker Tips and Tricks
Pick a Cold Day to Smoke
Believe it or not, the weather plays a role in smoking cheese. Smoking cheese on a cold day is ideal because the colder temperature will prevent the fat in the cheese from melting.
That’s important because melted fat can give the cheese an oily texture. So, when choosing a day to smoke cheese, pick one where the temperature is below 50 degrees Fahrenheit.
Cut the Cheese into Smaller Portions
It’s important to cut the cheese into smaller portions before smoking it. If you try to smoke a large block of cheese, the inside will never get hot enough to melt properly.
That’s why most people recommend cutting the cheese into 1-inch cubes before smoking it. That way, each piece of cheese will be exposed to more heat, which will help it melt more evenly.
Bring It to Room Temperature
One mistake that people make when smoking cheese is not bringing it to room temperature first. If the cheese is too cold when it goes into the smoker, it won’t melt evenly.
So, before you start smoking, take the cheese out of the fridge and let it sit at room temperature for at least 30 minutes. That way, it will be warm enough to melt properly when it goes into the smoker.
Choose the Right Smoking Wood
The type of wood you use for smoking cheese is important because different woods impart different flavors. For example, hickory wood will give the cheese a smoky flavor, while apple wood will give it a sweeter flavor.
So, if you’re looking for a specific flavor profile, choose your wood accordingly. In general, however, fruit woods are considered best for smoking cheeses because they impart subtle flavors that don’t overpower the taste of the cheese itself.
Keep the Temperature Low
When smoking cheese, it’s important to keep the temperature low. If the temperature gets too high, the cheese will melt and become oily. The ideal smoking temperature for cheese is between 80 and 100 degrees Fahrenheit.
Turn Regularly
When smoking cheese, you’ll need to turn it regularly so that all sides are exposed to equal amounts of heat and smoke. Generally speaking, you should turn the cheese every 30 minutes or so. But keep an eye on it and turn it more frequently if necessary.
Pay Attention to Time
One mistake that people make when smoking cheese is not paying attention to time. If you smoke the cheese for too long, it will dry out and become crumbly.
On the other hand, if you don’t smoke it long enough, it won’t have that intensely smoky flavor that you’re looking for. In general, most experts recommend smoking soft cheeses for 30-60 minutes and hard cheeses for 2-3 hours.
Keep the Smoke Light and Constant
When smoking cheese, it’s important to keep the smoke light and constant. If the smoke is too heavy, it will overwhelm the flavor of the cheese.
And if it’s not constant, the cheese won’t smoke evenly. Make sure to add a few wood chips at a time so that the smoke is light and constant throughout the smoking process.
What to do with Smoked Cheese?
There are endless possibilities when it comes to what you can do with smoked cheese. Here are a few ways to use smoked cheese.
1. On a charcuterie board – Smoked cheese is the perfect addition to a charcuterie board. It pairs well with meats, crackers, and fruit.
2. In macaroni and cheese – Macaroni and cheese is a classic comfort food that is taken to the next level with the addition of smoked cheese. The smoky flavor complements the creamy sauce and pasta perfectly.
3. Grilled cheese sandwich – A grilled cheese sandwich is elevated with the addition of smoked cheese. The smoky flavor pairs well with the crispy bread and melty cheese. Add some tomato soup on the side for dipping, and you have a perfect meal.
4. Pizza – Pizza is another dish where smoked cheese can really shine. The smoky flavor pairs well with the tomato sauce and other toppings. You can even use it as a replacement for traditional mozzarella cheese.
5. Fondue – Fondue is a classic dish that is made even better with smoked cheese. The smoky flavor pairs well with the bread or fruit that you dip into the melted cheese. Serve it at your next party, and your guests will be impressed.
How to Store Smoked Cheese?
Once you’ve smoked your cheese, you’ll need to store it properly so that it doesn’t go bad.
The first step is to find an airtight container. Glass jars or plastic containers with tight-fitting lids work well. If you’re using a glass jar, gently tap the side of the jar with your fingers to make sure there are no cracks or chips. Any cracks or chips will allow air to get in and dry out the cheese.
Next, lining the bottom of the container with paper towels will help absorb any moisture that may accumulate during storage. Finally, add your smoked cheese to the container, seal it tightly, and store it in the refrigerator.
When stored correctly in the refrigerator, smoked cheese can last for up to two weeks. However, if you notice that the cheese is starting to dry out or develop mold, it’s time to throw it away.
How to Smoke Cheese in a Electric Smoker FAQs
Can you smoke cheese in a regular smoker?
Yes, you can smoke cheese in a regular smoker. However, it’s important to keep the temperature low so that the cheese doesn’t melt.
Can you smoke cheese without a smoker?
It is possible to smoke cheese without a smoker, but it takes some effort. First, you will need to find a way to generate smoke without using a smoker. This can be done by burning wood in a metal pan or by using a smoldering piece of charcoal.
Once you have your smoke source, you will need to place your cheese on a wire rack over the smoke. Make sure that the cheese is not too close to the heat source, as this could cause it to melt.
Allow the cheese to smoke for several hours, checking on it periodically to make sure that it is not getting too much smoke. When the cheese has been smoked to your liking, remove it from the heat and allow it to cool before serving.
Conclusion
If you’re looking for a unique way to enjoy your favorite cheeses, consider smoking them at home in your electric smoker! Not only does this give them a delicious smoky flavor, but it also allows you to pair them with other ingredients to create amazing flavor combinations. Just remember to choose your cheese wisely based on how hard it is and how long you want to smoke it!
We hope you now know how to smoke cheese in a electric smoker after reading this article. Please don’t forget to share it with your friends if you found it helpful. Thanks for reading!